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4 1/2 cups all-purpose flour, divided
1/2 cup grated Parmesan cheese
1 teaspoon kosher salt
1 teaspoon crushed dried rosemary
1 (.25-ounce) package quick-rise yeast
1 1/2 cups warm water (120F to 130F)
3 tablespoons olive oil, divided
Cooking spray
Cornmeal
3 leeks
8 green onions, trimmed
Coarsely ground fleur de sel
Instructions
1/2 cup grated Parmesan cheese
1 teaspoon kosher salt
1 teaspoon crushed dried rosemary
1 (.25-ounce) package quick-rise yeast
1 1/2 cups warm water (120F to 130F)
3 tablespoons olive oil, divided
Cooking spray
Cornmeal
3 leeks
8 green onions, trimmed
Coarsely ground fleur de sel
1. Combine 3 ½ cups flour, cheese, kosher salt, rosemary and yeast in a food processor. Pulse to blend. With processor on, slowly add water and 2 tablespoons oil and process until dough forms a ball.
2. Turn out onto a lightly floured surface; knead 5 minutes or until smooth and elastic, adding additional flour as necessary.
3. Place dough in a large bowl coated with cooking spray. Turn dough to coat top. Cover and let rise in a warm place 1 hour.
4. Punch down dough; turn out onto a lightly floured surface. Divide into 2 pieces, shaping each into a 12-inch circle. Place on two large baking sheets coated with cooking spray and dusted with cornmeal. Cover and let rise 40 minutes or until doubled in bulk.
5. Preheat oven to 450F.
6. Uncover dough. Gently brush with remaining olive oil. Make indentations in top using the handle of a wood spoon or your fingertips.
7. Remove roots, outer leaves and tops from leeks. Rinse with cold water; cut into rounds. Arrange leeks and green onions over top of dough. Sprinkle with fleur de sel.
8. Bake 20 minutes or until golden. Cool on wire racks. Serves 12.
"Relish a New Ingredient," March 2007.
Nutritional Information
2. Turn out onto a lightly floured surface; knead 5 minutes or until smooth and elastic, adding additional flour as necessary.
3. Place dough in a large bowl coated with cooking spray. Turn dough to coat top. Cover and let rise in a warm place 1 hour.
4. Punch down dough; turn out onto a lightly floured surface. Divide into 2 pieces, shaping each into a 12-inch circle. Place on two large baking sheets coated with cooking spray and dusted with cornmeal. Cover and let rise 40 minutes or until doubled in bulk.
5. Preheat oven to 450F.
6. Uncover dough. Gently brush with remaining olive oil. Make indentations in top using the handle of a wood spoon or your fingertips.
7. Remove roots, outer leaves and tops from leeks. Rinse with cold water; cut into rounds. Arrange leeks and green onions over top of dough. Sprinkle with fleur de sel.
8. Bake 20 minutes or until golden. Cool on wire racks. Serves 12.
"Relish a New Ingredient," March 2007.
Per serving: 210 calories, 4g fat, 7g prot., 37g carbs., 2g fiber, 320mg sodium.
